whilst the aubergine slices are draining, lightly fry the chopped mushrooms and onions in good olive oil, season with spices, salt and pepper

put the mushrooms and onions in a bowl when done

lightly fry the pancetta in olive oil, remove when done

fry the drained aubergine slices until they’re browned on both sides (and tasty!) – don’t be shy with the olive oil

on some tin foil, build little towers consisting of a layer of aubergine, some mushrooms and onion, some pancetta, another layer of aubergine, etc. End with mushrooms and onions as the top layer

put your aubergine building complex under the grill (200 degrees celsius or something) for 15 to 30 minutes, or until you feel that enough grilling has taken place :)

during the last 4 or 5 minutes of grilling, top each aubergine tower with a slice of the fresh mozzarella and a teaspoon (or more) of pesto; season generously with spices, salt and pepper – the cheese will melt and the cheese and pesto will form a lovely mixture slowly oozing down (hmmmm)

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This is my personal blog. You will find posts on science, software, general nerdery, privacy and backyard philosophy. It also hosts the Weekly Head Voices, a weekly (mostly not) personal diary, in which I usually also try to include something entertaining and/or educational.